Pumpkin pie GF easy

By msweeney

Ingredients

• 1 14 or 15-oz can organic pumpkin
• 1 1/2 cups full fat coconut milk (or vanilla soy/almond milk)
• 2 teaspoons bourbon vanilla
• 2 tablespoons light olive oil
• 1 tablespoon Ener-G Egg Replacer
• 3/4 cup organic light brown sugar
• 1/2 cup GF buckwheat or sorghum flour (or see tips below)
• 2 tablespoons tapioca starch/flour
• 2 teaspoons baking powder
• 1/4 teaspoon xanthan gum
• 1/2 teaspoon sea salt
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon nutmeg

Details

Servings 1
Adapted from glutenfreegoddessrecipes.blogspot.com

Preparation

Step 1

Instructions:

Preheat oven to 350 Degrees, lightly grease 9 inch glass pie plate.

Cover and process until smooth and creamy. Stop and scrape the sides of the bowl, if necessary to incorporate all of the dry ingredients. Pour into the prepared pie plate and smooth evenly. Bake in the center of a preheated oven for about an hour until done. The pie should be firm- but still give a little when lightly touched. The center should not be wet.